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Ethiopian cuisine
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==Beverages== === Traditional alcoholic beverages === There are many different traditional alcoholic drinks which are home made and of natural ingredients. ====Tella==== ''[[Tella]]'' is a home-brewed beer served in ''tella bet'' ("tella houses") which specialize in serving only ''tella''. ''Tella'' is the most common beverage made and served in households during holidays. It is an alcoholic drink which is prepared from ''bikil'' (barley) as main ingredient and [[Rhamnus prinoides|''gesho'']] (''Rhamnus prinoides'') for fermentation purpose. In [[Oromiffaa]], the drink is called ''farso'' and in Tigrinya ''[[siwa (beer)|siwa]]''. ====Tej (honey wine) ==== ''[[Tej]]'' is a potent honey wine.<ref name="gonomad" /> It is similar to [[mead]], and is frequently served in bars, particularly in a ''tej bet'' or "''tej'' house". It is prepared from honey and gesho. It has a sweet taste and the alcoholic content is relatively higher than ''tella''. This drink can be stored for a long time; the longer it is stored, the higher the alcohol content, and the stronger the taste. ====Areki (katikala)==== ''Areki'', also known as ''katikala'', is probably the strongest alcoholic drink of Ethiopia.<ref name=":0">{{Cite journal|last=Tafere|first=G.|date=2015|title=A review on Traditional Fermented Beverages of Ethiopian|s2cid=9535830|language=en}}</ref> It is a home distilled spirit that is often filtered through charcoal to remove off tastes or flavored by smoking or infusion with garlic. === Non-alcoholic beverages === Ethiopians have diverse traditional non-alcoholic drinks which include natural and healthy ingredients. ====Kenetto (keribo)==== ''Kenetto'', also known as ''keribo'', is a non-alcoholic traditional drink. It is mostly used as substitute for ''tella'' for those who do not drink alcohol.<ref>{{Cite journal|last1=Dibaba|first1=Kumela|last2=Tilahun|first2=Lelise|last3=Satheesh|first3=Neela|last4=Geremu|first4=Melkayo|date=2018-04-01|title=Acrylamide occurrence in Keribo: Ethiopian traditional fermented beverage|url=http://www.sciencedirect.com/science/article/pii/S0956713517305455|journal=Food Control|language=en|volume=86|pages=77β82|doi=10.1016/j.foodcont.2017.11.016|s2cid=103268712 |issn=0956-7135}}</ref> ====Borde==== ''Borde'' is a cereal-based traditional [[fermented beverage]] famous in southern Ethiopia.<ref name=":0" /> ===Manufactured drinks=== Just like the rest of the world, Ethiopians also enjoy several [[Beer in Ethiopia|locally manufactured beers]], wine and non-alcoholic products like Coca-Cola and other similar products.[[File:Ethiopian Coca Cola bottle.JPG|thumb|right|200px|A [[Coca-Cola]] bottle in Ethiopia, with the distinct logo in the [[Ge'ez script|Ethiopic script]]]] [[Ambo Mineral Water]] or ''Ambo wuha'' is a bottled carbonated [[mineral water]], sourced from the springs in Ambo Senkele near the town of [[Ambo, Ethiopia|Ambo]].<ref name="gonomad" /><ref>{{cite web|url=http://www.ambowater.com/aboutus.html|title=About us|publisher=Ambo Mineral Water|access-date=4 January 2013|archive-url=https://web.archive.org/web/20121104060506/http://www.ambowater.com/aboutus.html|archive-date=4 November 2012|url-status=dead}}</ref> ===Non-alcoholic brews (hot drinks)=== ==== Atmet ==== ''Atmet'' is a barley- and oat-flour based drink that is cooked with water, sugar and ''kibe'' (Ethiopian clarified butter) until the ingredients have combined to create a consistency slightly thicker than [[eggnog]]. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor. ====Coffee==== [[File:Ethcofcerm.jpg|thumb|200px|An Ethiopian woman roasting coffee at a traditional [[coffee ceremony]]]] According to some sources, drinking of [[coffee]] (''buna'') is likely to have originated in Ethiopia.<ref name="gonomad"/> A key national beverage, it is an important part of local commerce.<ref name="cia">{{Cite web| title=Ethiopia | url=https://www.cia.gov/the-world-factbook/countries/ethiopia/ | work=[[The World Factbook]] | publisher=[[Central Intelligence Agency]] | date=12 January 2011 | access-date=31 January 2011 }}</ref> The [[coffee ceremony]] is the traditional serving of coffee, usually after a big meal. It often involves the use of a ''[[jebena]]'' (αα α), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a {{transliteration|am|mokecha}}. The coffee is put into the ''jebena'', boiled with water, and then served in small cups called ''si'ni''. Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country, ''niter kibbeh'' is added instead of sugar or salt. Snacks, such as popcorn or toasted barley (or ''[[Dabo Kolo|kolo]]''), are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee (''abol'', ''tona'' and ''bereka'') and is accompanied by the burning of [[frankincense]]. ====Tea (shai)==== [[Tea]] will most likely be served if coffee is declined. Tea is grown in Ethiopia at Gumaro and Wushwush. ====Boiled coffee leaves==== Across southern Ethiopia, many groups drink boiled coffee leaves, called ''kuti'' among the [[Harari perople|Harari]] in the east and ''kaari'' among the [[Majang people|Majang]] in the west. This is often made with widely varying seasonings and spices, such as sugar, salt, rue, hot peppers, ginger. The Ethiopian Food Safety Authority has registered the safety of coffee leaf infusions with the European Union.<ref>{{Cite journal|doi = 10.2903/sp.efsa.2020.EN-1783|title = Technical Report on the notification of infusion from coffee leaves (Coffea arabica L. And/Or Coffea canephora Pierre ex A. Froehner) as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283|journal = EFSA Supporting Publications|year = 2020|volume = 17|issue = 2|s2cid = 243369943|doi-access = free}}</ref>
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